Lauki aur Matar curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 78.1
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 481.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 2.1 g
View full nutritional breakdown of Lauki aur Matar curry calories by ingredient
Introduction
This is from Nita Mehta's 101 diet recipes book. I do not own copyrights. This is from Nita Mehta's 101 diet recipes book. I do not own copyrights.Number of Servings: 6
Ingredients
-
Bottle gourd, 1.5 cup
*Peas, green, cooked, boiled, drained, with salt, 0.5 cup
Ginger, ground, 1 tsp
New Saffola Gold oil, 15 gram(s)
Onions, raw, 0.75 cup, chopped
Salt, 1 tsp
*Coriander seed, 1 tsp
Turmeric, ground, 1 tsp
Chili powder, 1 tsp
Garlic, 4 tsp
Red Ripe Tomatoes, 1 medium whole (2-3/5" dia)
Kissan Chilli Tomato ketchup Net wt. 200 g, 30 gram(s)
Splitz Tomato paste Net 100 g, 45 gram(s)
*Fennel seed, 1 tsp
Cardamom, ground, 1 tsp
*Cumin seed, 2 tsp
Tips
Don't add too much water. Adjust salt.
Directions
1) Slice bottle gourd length-wise and cut into 3/4th inch slices.
2) Boil with six cups of water and 2 tsps of salt. Strain. wash with cold water. Keep aside.Boil peas and keep aside. Slice tomatoes and keep aside.
3) Heat 1 tsp oil. Add 1 tsp cumin. Fry till golden. Add 1 tbsp garlic and 1/2 tsp ginger. Stir. Add boiled gourd. Saute. Keep aside.
4) Cook onions with 1 tbsp oil on low heat till brown. Add chopped tomatoes. Add 4 tbsp splitz.
5) Add salt, 1 tsp coriander,1/4th tsp turmeric, 1/4th tsp red chilli powder and 1 tsp garlic. Cook on low heat.
6) Add gourd and boiled peas. Mix well.
7) Add ground fennel, cardamom and cumin. Toss lightly.
Serving Size: Makes six 1-cup servings
2) Boil with six cups of water and 2 tsps of salt. Strain. wash with cold water. Keep aside.Boil peas and keep aside. Slice tomatoes and keep aside.
3) Heat 1 tsp oil. Add 1 tsp cumin. Fry till golden. Add 1 tbsp garlic and 1/2 tsp ginger. Stir. Add boiled gourd. Saute. Keep aside.
4) Cook onions with 1 tbsp oil on low heat till brown. Add chopped tomatoes. Add 4 tbsp splitz.
5) Add salt, 1 tsp coriander,1/4th tsp turmeric, 1/4th tsp red chilli powder and 1 tsp garlic. Cook on low heat.
6) Add gourd and boiled peas. Mix well.
7) Add ground fennel, cardamom and cumin. Toss lightly.
Serving Size: Makes six 1-cup servings